Not sure how many of you check out the New York Times for recipes but today’s e-blast listed this recipe for pasta with green beans and potatoes. Perfect for the contents of this week’s box. I had to share in case you missed it.
https://cooking.nytimes.com/recipes/6078-pasta-with-green-beans-and-potatoes-with-pesto
My big idea for you this week is what to do with those fennel fronds. In the past I’ve been a little stymied by them – big bunch of fronds, recipes that call for a sprinkle or two. What to do with the rest? Then earlier this year I ran into the idea to turn those fronds into stuffing for a pork roast. Brilliant! The combination of slightly anise-y fennel fronds with garlic and lemon and pork – it’s absolute heaven.
So I cobbled together this recipe from various points of inspiration. And calling it a “recipe” is probably unfair. It’s just a concept. But it’s delicious. You’ll find bunches and bunches of recipes online – some using the fronds, some using the bulbs. Pork and fennel is definitely a thing.
I’ve also got a fennel salad recipe from Christi Hansen of Hungry Heart Farm. She and Matthew Bagshaw are farmers who lease space from Mary Rigdon of Decimal Place Farm. But Christi is also a nutritionist who does lots and lots of recipe demos. She gave us this recipe for the AJC back in early winter. And there are still beets available from some local farmers. But that dressing is so good that you might just use your fennel and then cut kale in thin slivers, or add thinly sliced cucumber. It will all work. She was using Meyer lemons from a friend, but any lemon will do.
Just because everyone needs one more potato curry recipe – here’s one adapted from Southern Living. In this one you whip up the curry seasoning on the spot. If you can always substitute your favorite premixed curry seasoning if that makes life easier.
Who thinks about combining shrimp, country ham and strawberries? Brilliiant chefs, that’s who. This one comes from Linton Hopkins of Restaurant Eugene, Holeman & Finch and other establishments too numerous to mention. It’s got a lot of components, but the result is so worth it.
He recommends making this with wild-caught Georgia shrimp which are just coming into season. The amount of salt in the recipe is not a mistake. He suggests that shrimp have their brief cooking time in water as salty as the ocean. The country ham slices should be as thinly cut as those for prosciutto.. If you can’t find these at your local deli, prosciutto-style slices are available by mail order, or substitute prosciutto.
This is definitely a keeper and makes the most of 1 1/2 cups of diced strawberries so you have plenty left for other uses.
This cake won first place in the 2002 Georgia Strawberry Festival for Jean Jackson of The Strawberry Patch in Reynolds, Georgia. It’s a traditional pound cake best made in a plain tube pan rather than a highly fluted Bundt pan. It makes a gracious amount of batter, and if feel there’s any danger it will overflow your tube pan, bake a cup or two of the batter separately in a small loaf pan.
If you’re not going to make turnip cakes, maybe you’ll want to try this recipe adapted from “My New Roots: Inspired Plant-Based Recipes for Every Season” by Sarah Britton. You could roast sweet potato cubes, or apple cubes!, to add to this salad. Yum.
This is a recipe adapted from Everyday Food.
Can’t wait to try this recipe from “New Feast” by Lucy and Greg Malouf.
If you’re ready for a savory take on sweet potatoes, try this recipe from seriouseats.com. I’m making it next weekend for a dinner party, serving with a curried soup. Probably will heat up in a dry skillet rather than with the oil as suggested here.